From the cookbook Gordon Ramsay’s Fast Food
Serves 4
Ingredients
- 3 tbsp olive oil
- 1 head of garlic (unpeeled), halved crosswise
- 4 veal chops, about 10 oz each and 1–1 1/4 inches thick
- sea salt and black pepper
- 1 rosemary sprig
- handful of thyme sprigs
- generous 3/4 cup dry white wine
- 2 tbsp capers, drained
- 1/3 cup crème fraîche
Directions
- Heat the olive oil in a wide, heavy pan and add the garlic halves, cut side down. Allow the garlic to infuse the oil over medium-low heat for a minute, then increase the heat.
- Season the veal chops with salt and pepper and add to the pan. Throw in the herbs and pan-fry the veal for 1 1/2 to 2 minutes on each side until golden brown. Remove the veal from the pan and let rest on a warm plate for 5 minutes.
- Pour off the excess oil from the pan, then add the wine, scraping the bottom to deglaze. Bring to a boil and let bubble until reduced by half, adding any juices from the meat.
- Stir in the capers and crème fraîche, and simmer for a minute or two until the sauce is the desired consistency. Season generously with salt and pepper to taste. Remove and discard the garlic and herbs.
- Spoon the sauce onto four warm plates and place the veal chops on top. Serve immediately, with some country bread on the side for mopping up the delicious sauce, and a bottle of Rosemount Diamond Label Cabernet Sauvignon.
